How To Make The Best-Ever Pimiento Cheese

Did you know that this was easy? Because it is.

You are mere steps from heaven. And those steps are:

So that’s:

2 cups coarsely grated sharp yellow cheddar cheese (about 8 ounces)
2 cups coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
1 cup finely chopped drained pimentos or drained roasted red and yellow peppers from jar
1/2 cup mayonnaise
1/2 teaspoon celery salt

And don’t forget the Ritz crackers.

Note: The cheeses MUST be freshly grated.

The chopped pimientos should be about this size.

(Or just grab roasted red and yellow peppers, whatever you feel like.)

When you’re stirring, add salt and pepper to taste.

Then stick it in the fridge to chill until you’re ready to eat.

If you’re really feeling like spoiling the dickens out of yourself, spread it on some sourdough, add bacon and tomato, and put it in the oven

You’ll be rewarded for your (minimal) efforts with a cheesy, smoky, melt in your mouth sandwich that’s perfect for lunch or snacking between holiday meals.
Get the full recipe on Food52

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